amylopectin
/ˌæmɪloʊˈpɛktɪn/
noun
- A highly branched component of starch, found in plants, that is digested more slowly than amylose.
- Foods high in amylopectin, like sticky rice, have a chewy texture when cooked.
- Amylopectin makes up about 70–80% of the starch in potatoes and grains.
- Because of its branched structure, amylopectin breaks down more quickly than amylose during cooking.